John Myers
Ingredients for 4 servings:
- 100 g smoked tofu
- 1 stalk(s) leek
- 250 g mushrooms
- Oil for frying
- 500 g pasta
- ½ cup of crème fraîche, approx. 100 – 125 g
- 300 ml water
- 1 tsp, heaped vegetable stock powder
- 1 tsp, heaped cornstarch
- some salt
- some chili powder
- 4 slices of Gouda
- 1 small bunch of fresh herbs, as desired
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
simple and vegetarian
Cut the smoked tofu into small pieces and mash with a fork. Wash, trim, and thinly slice the leeks and mushrooms. Heat a small nonstick pan or pot with a little oil, fry the tofu for 7-8 minutes until crumbly, and set aside. Boil the pasta water, add salt, bring to a boil, and cook the noodles until al dente. Heat a little oil in a pan and sauté the leeks for 5 minutes, then add the mushrooms and sauté for another 5 minutes. Add the crème fraîche, water, and vegetable stock. Thicken with the cornstarch and season with salt and chili to taste. First, place a few noodles on each plate, then a slice of Gouda cheese on top. Add more noodles (this allows the cheese to melt nicely between the noodles) and then top with the sauce. Sprinkle with some smoked tofu to finish. Add the herbs just before serving. If you need to do it quickly, you can prepare the tofu, noodles and sauce at the same time.
Facebook Comments